Gâteau Basque with Armagnac prunes from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 341) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • Eat Your Books

    Refrigerate dough 2 hours.

  • fprincess on October 17, 2010

    Delicious cake. The pastry dough is very hard to work with - sticky and soft, so it's important to roll it when cold. I rolled it between 2 sheets of saran wrap on a marble slab after a few initial unsuccessful attempts. Oven temperature seems too hot and my cake was very dark 10 min before the end. I would lower to 350F next time.

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